Which herb is frequently used to flavor guacamole?

The herb frequently used to flavor guacamole is cilantro. In many countries, including the United Kingdom, the same plant is commonly called coriander, while “coriander” in American English usually refers to its dried seeds rather than its fresh leaves.

Cilantro contributes a fresh, citrusy, green flavor that complements avocado, lime, onion, and chile. It is often chopped and stirred into guacamole near the end of preparation so its aroma remains noticeable. The amount varies widely by recipe and personal preference.

Cilantro is not an obligatory ingredient in every guacamole. Traditional and regional recipes differ, and some cooks leave it out because a portion of the population experiences its taste as unpleasant or soapy. That perception is associated with genetic differences affecting the way certain aldehyde compounds are detected. Dill, basil, and parsley can appear in creative variations, but cilantro is the standard herb most closely associated with guacamole.